1 (15 oz.) can dark red kidney beans, rinsed and drained
1 (15 oz.) can light kidney beans, rinsed and drained
1 (15 oz.) can chickpeas, drained
1 (15 oz.) can peas, drained
1 (28 oz.) can petite diced tomatoes
1 (28 oz.) can tomato sauce
6 carrots, sliced
4 stalks celery, sliced
1 large onion, diced (or 2 medium sized onions, diced)
6 Idaho potatoes, skinned and cubed into bite-size pieces
4 cups beef stock (Swanson)
2 tbsp. olive oil
1 tbsp. minced garlic
4 tbsp. chopped fresh parsley
1 tbsp. dried oregano
1 tbsp. fresh basil
pinch of sage
5 bay leaves
salt and pepper, to taste
crushed red pepper flakes (optional)
1 (16 oz.) pkg. macaroni pasta (I use Ditalini)

Sauté celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 8 to 10 minutes)

In large stock pot, combine kidney beans, chick peas, peas, tomatoes, tomato sauce, beef stock, and the sautéed celery, carrots, onion and potatoes and stir.

Add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper flakes.

Simmer, stirring occasionally, for 1 to 1/2 hours, or until potatoes and carrots reach desired consistency.

While simmering soup, prepare pasta according to package directions. Drain.

Serve soup with desired amount of the cooked pasta.

Submitted by: Lady Delilah